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Pear-Sweet Potato Casserole Recipe
|Canned pear halves||16 Ounce (Undrained)|
|Mashed cooked sweet potatoes||3 Cup (48 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and divided|
|Brown sugar||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Canned whole berry cranberry sauce||16 Ounce|
Calories 318 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 4.9 g24.3%
Trans Fat 0 g
Cholesterol 20.2 mg
Sodium 166.1 mg6.9%
Total Carbohydrates 62 g20.7%
Dietary Fiber 3.6 g14.5%
Sugars 44 g
Protein 1 g2.9%
Vitamin A 117.2% Vitamin C 5.3%
Calcium 4.4% Iron 6.7%
*Based on a 2000 Calorie diet
Combine 2 tablespoons pear syrup, sweet potatoes, 3 tablespoons butter, brown sugar, salt, and nutmeg, beat at medium speed of an electric mixer until light.
Spoon into a greased, shallow 1 1/2-quart casserole.
Arrange pear halves, cut side up, over potatoes.
Combine honey, remaining 1 tablespoon butter, and orange rind in a small saucepan, bring to a boil and drizzle half of honey mixture over pears.
Bake, uncovered, at 350Â° for 30 minutes.
Drizzle remaining half of honey mixture over pears, and bake casserole an additional 15 minutes.
Before serving, fill each pear half with cranberry sauce